Enriched Almonnaise

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Enriched Almonnaise

Source: Not-Milk list

 

1/2 c. raw almonds

1/2 to 3/4 c. water or soymilk or rice milk

2 rounded t. soy powder (optional)

1 t. nutritional yeast

Scant 1/4 t. garlic powder

3/4 t. salt-free and gluten free seasoning or seasoned salt (or kelp

powder)

1 to 1 1/4 c. safflower or sunflower oil

3 T lemon juice

1/2 t. apple cider vinegar

 

1. Cover almonds with boiling water and allow to cool slightly.

Slip off the skins. Have the rest of the ingredients handy

 

2. Place almonds in blender or food processor and grind to a fine

powder. Add half the water or soymilk along with the soy powder,

yeast, garlic powder, and seasoning. Blend well, then add the

remaining water or soymilk to form a smooth cream.

 

3. With blender running on low, remove insert in top and drizzle in

the oil in a thin stream until mixture is thick.

 

4. Keep blender running and add lemon juice and vinegar. Blend on

low for 1 minute longer to allow mixture to thicken to desired

consistency. Refrigerate tightly sealed; this will keep 11 days to 2

weeks in the refrigerator.

 

To jazz it up a little you can add:

2 T poppy seeds

2 t. dried chervil

2 t. dried basil

2 t. minced fresh chives or dried

 

Use this herb mix or your own, and add at the end of the blending and

blend for 15 seconds more.

 

 

Yields 1 1/2 to 2 cups.